what are chilaquiles?
This recipe for chilaquiles Verdes with chipotle tomatillo sauce is a classic Mexican dish made fast, modern, and vegan. The chipotle tomatillo sauce is smokey, delicious, and easy to prepare.
“Chilaquiles” is pronounced as chee-lah-KEE-les. Chilaquiles are a traditional Mexican dish made with corn tortillas cut into triangles and then simmered in a Mexican sauce and topped with avocado, red onion, cheese, and a drizzle of Mexican crema.
There are chilaquiles with SALSA VERDE or red salsa-SALSA ROJA, enchilada sauce, or mole sauce. You name it; there are many types of this classic Mexican breakfast. So it is difficult to choose between two different salsas; you should try them all.
The Mexican salsa I chose for this recipe is made with chile chipotles in adobo sauce, roasted garlic, fresh cilantro, and tomatillos. This salsa is smokey, tart, delicious, and perfect for a breakfast dish or anything else you want to put it on.
how to make Chilaquiles fast?
This is easy. I just drizzle the chipotle tomatillo sauce over some good store-bought baked tortilla chips. Top with queso fresco or Mexican crema. I prepare tofu with red onion and salt if you want extra plant-based protein or vegan chilaquiles. I finish them with sliced avocado and chopped fresh cilantro. My version is vegan, so it is a no-egg chilaquiles recipe, but feel free to add one if you like.
What is the traditional way of making chilaquiles? In the traditional way of making chilaquiles, you heat the sauce in a large skillet and then add the fried tortilla chips to the skillet.
They taste delicious, but it takes forever to fry the tortilla chips, and you have to eat them immediately if you want to eat crispy chilaquiles. In my household, my kids have very different schedules, so we don’t always eat at the same time. Pouring the sauce over the tortilla chips makes it easier and faster to make chilaquiles for everyone.
tips for the best tortilla chip chilaquiles
- Baked or fried tortilla chips? I like to buy baked tortilla chips, but you can make your own baked tortilla chips at home or air fryer tortilla chips.
- What if I have chipotle pepper leftovers? The chipotle peppers in adobo sauce that I like are the ones that come in a can. If you have leftover chipotle adobo peppers, put them in a jar and store them in the fridge. You can make jackfruit tinga tacos or chipotle mayo with them by mixing a teaspoon or two into a cup of vegan mayo.
- Notes on tofu. Don’t worry or be scared if you have never tried tofu. It tastes like nothing, like a white canvas you can flavor with whatever you add. It is perfect with diced red onion and salt. Besides giving tons of flavor to the easy chilaquiles, this tofu mimics the “queso fresco” texture and freshness.
- What to do with leftover salsa? If you have leftover salsa, store it in a tightly closed jar in the fridge. You can use it to finish crispy potato tacos, carrot tacos, sopes, and other vegan Mexican dishes.
Chilaquiles verdes (with chipotle tomatillo sauce)
Ingredients
- 1- 16 oz baked tortilla chips bag
For the salsa
- 10 tomatillos about 24 oz
- 4 large garlic cloves
- 1/2 bunch of cilantro
- 1 tablespoon chipotle chili pepper in adobo sauce
- a good pinch of salt
For the tofu (optional)
- 1- 14 oz extra firm tofu
- 1/4 red onion diced
- 1/2 teaspoon salt
For serving
- 1 avocado diced
- chopped cilantro
Instructions
- Cook the tomatillos in little water in 1/2 cup of water
- Roast the garlic on a pan or toaster oven, keep the skin on.
- With a slotted spoon, remove the tomatillos and put in a blender container, add the roasted garlic, cilantro, chipotle peppers and salt.
- Blend until everything is well integrated.
- To serve the chilaquiles, put the tortilla chips in a bowl, pour some salsa to cover the chips, the tofu mixture, and finish it with avocado and chopped cilantro.
Crumbled tofu
- Press the tofu until completely drained. Put it in paper towels and put something heavy (like a can of tomatoes) on it. Leave it for 10 to 15 minutes.
- Crumble it into a bowl and mix it with the diced red onion and salt.
Notes
Nutrition
information
Nutritional information of this recipe is only an estimate, the accuracy for any recipe on this site is not guaranteed.
Tengo una Certificación Profesional en la cocina vegana; en el mundo de la cocina basada en vegetales, frutas, granos, leguminosas… en comida limpia, orgánica y vegana.
My cookbook is called Yo Cocino Latino..
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